Cook carrots
and onions in 2 cups water until tender. Set aside in its cooking
liquid. In the second saucepan, cook rice in 1 cup water until tender
(approximately 20-25 minutes). Drain and discard the cooking liquid.
Combine carrots, onions and cooking liquid in food processor or blender
until smooth. Add to parsley, curry powder, salt, pepper, cooked rice
and milk. Return to saucepan and heat until just starting to boil.
Remove from the heat and serve, garnished with paprika.

Although we
advocate as little salt as possible in our cooking, it seems to bring
out the taste of all the other ingredients in curries.